These mushrooms are one of my favourites, juicy and full of flavour. I love to cook them with the stalks removed then use the stalks as a base to create great tasting sauces, in this case a wonderfully creamy garlic white wine sauce.
Chicken and Chestnut Mushrooms with White Wine Garlic Sauce
2 - Chicken Breasts
200 Gm - Chestnut Mushrooms
50 Ml - White Wine
150 Ml - Double Cream
2 cloves - Garlic (finely chopped)
1 table spoon - Fresh Sage (finely chopped)
50 Gm – Butter
1 – Vegetable Stock Cube
Pan fry the chicken breasts in half of the butter for 10 - 15 minutes until cooked through, break off the mushroom stalks and put to one side (they will be finely chopped and used in the sauce) then add the mushrooms to the pan for the last 5 minutes of cooking.
Take the chicken and mushrooms out of the pan and put somewhere to keep warm.
Add the rest of the butter to the pan then fry the garlic, sage and finely chopped mushroom stalks for about 3 minutes.
Now add the white wine, mix well and cook on a medium heat for about 5 minutes.
Add the cream stirring well then add the stock cube, season with freshly ground black pepper and simmer for about 10 minutes, if it becomes too thick for your liking just add some water or chicken stock while the sauce is simmering.
Serve with vegetables or rice.